1 (4 lb.) chicken, cut into 8 pieces
1 tbsp. butter
3 c. water
Salt
1/4 tsp. ground black pepper
1 1/2 c. plus 2 tbsp. unsifted flour
1 egg
3 to 5 tbsp. milk
3 med. potatoes
12 sm. onions
1 lg. carrot (1/4 lb.)
1 tbsp. chopped parsley

Rinse chicken; drain well. Heat butter in heavy kettle or Dutch oven. Brown chicken on all sides. Add 3 cups water, 1/2 teaspoon salt, and pepper. Bring to a boil; reduce heat, cover and simmer for 45 minutes.

In medium bowl, combine 1 1/2 cups flour, 1/4 teaspoon salt, the egg and the milk. Knead in a bowl to make manageable dough. If mixture doesn't combine easily, add a little more milk. Knead on a floured board until smooth and not sticky.

Roll out with a rolling pin. Cut into 1 1/2 to 2 inch strips about 3 to 4 inches long. It is easier to roll it thin if you let it stick to your rolling surface. Let slices rest. Set aside and cover with wax paper.

Peel and quarter potatoes; peel onions. Peel carrots and slice diagonally into 1/2 inch thick chunks.

Remove chicken from both and set aside to cool. Add potatoes, onions and carrots to broth. Cook gently for 15 minutes.

Add dough strips to vegetables and broth. Cook gently 10 to 15 minutes or longer if needed until vegetables are cooked.

Remove chicken from bone; keep in large pieces. Stir remaining 2 tablespoons of flour into 1/2 cup of water. Stir flour mixture into liquid broth and vegetable and stir until thick and bubbly. Fold in chicken. Sprinkle with parsley and serve.

Makes 6 to 8 servings.